Smoked salmon with horseradish crème fraîche & beetroot recipe | Good Food
This speedy salad can be whipped up as an impressive starter - the fish is completely lifted by contrasting flavours, from BBC Good Food.
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Ingredients
- 200ml tub crème fraîche
- 3 tbsp hot horseradish sauce
- 1 tbsp vodka (optional)
- 2 tsp white wine vinegar
- 2 tbsp olive oil
- 1 tsp honey
- 250g pack cooked beetroot (not in vinegar), finely diced
- 8 large slices smoked salmon
- 24 red chicory leaves
- 60g baby rocket salad
- few snipped dill sprigs
- fingers of toast to serve (optional)
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